Cendol Cendol has been declared a Malaysian heritage food by the Malaysian Department of National Heritage. Cendol is type of traditional dessert often served in Malaysia,Indonesia and parts of Singapore, Thailand and Burma. It consists of small green jelly-like noodles sweetened with palm.

Bahan Membuat Cendol

Bahan cendol.
150 gr tepung beras.
3 sdm tepung sagu.
10 lembar daun pandan.
10 lembar daun suji.
700 ml air matang.
Air es secukupnya utk nyetak cendol di baskom.

Langkah Memasak Cendol

Gunting daun suji dan daun pandan, lalu blender dengan 400ml air, saring.
Membuat cendol: campur tepung beras, tepung sagu, garam, air daun dan sisa air, aduk rata. Lalu nyalakan kompor dengan api sedang, sambil terus diaduk hingga kental dan berat..
Kecilkan api jika sudah mulai kental, Masak sambil terus diaduk hingga kental dan meletup2. Siapkan air dingin (usahakan benar2 dingin, saya campur pakai es batu). Dan cetakan cetakan cendol. Siapkan wadah air dinginnya dengan ukuran cukup besar..
Setelah meletup2. Matikan kompor, lalu perlahan cetak adonan sambil ditekan2.masukan dalam baskom air es tadi Biarkan set..
Siapkan dengan saus santan dan saus gula merah.
Sajikan.

Indeed, cendol jellies and its variations are rural agricultural product, still traditionally produced in Javanese villages. Cendol, however, has developed differently in different countries. A popular Malaysian dessert in which strands of green "cendol" are served in a cold mixture of coconut milk, brown syrup made from the local gula. Cendol — El Chendol se sirve siempre como postre en los vendedores al aire libre en los food courts o hawker centres de Singapur … WikipediaEspañol. Download Cendol Durian ROM Collection for free.

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